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Last Updated on July 1, 2022

I love everything about these Keto Vegetarian Cheesy Keto Chile Rellenos—the gooey, cheesy center encrusted within the charred pepper make every bite a fiesta-worthy moment.

Keto Chile Rellenow on a plate with sauce

Reprinted with permission from Cast Iron Keto by Alex and Lauren Lester, Page Street Publishing Co. 2020. Photo credit: Lauren Lester 

Dishes are meant to be shared. This is one of them. This recipe is so good, that the only sounds you will hear during the meal are the sounds of silence.

When it comes to a simple low carb chile relleno, this stuffed pepper is the best. Not only is it loaded with fresh poblano flavor, but it’s low in carbs per serving as well. Who knew that keto recipes were supposed to taste this good?

With minimal prep time and cook time, you can whip up these stuffed peppers in no time. Add this to the top of your list for Mexican food because you’re going to be hooked. (In fact, I want to make this recipe right now!)

Eating low carb shouldn’t ever feel like a form of punishment. This chile relleno recipe proves that low carb is fast and delicious, too!

Is this Keto chile relleno recipe spicy?

Poblano peppers typically aren’t spicy and are usually just seasoned with salt and pepper and a few other simple ingredients.

What do poblano peppers taste like?

I love everything about these Keto Vegetarian Cheesy Keto Chile Rellenos—the gooey, cheesy center encrusted within the charred pepper make every bite a fiesta-worthy moment.

The flavor of poblano peppers is very similar to a bell pepper, but they don’t have a ton of crunch.

The skin cooks easily which makes this stuffed pepper recipe really great to make. If you rub olive oil or coconut oil on the skin, it helps the poblano peppers peel easily as well.

Can you add toppings to this keto chile relleno recipe?

If you want! Just make sure that whatever you add to the top of your chili rellenos is low carb! You don’t want to lose your keto diet progress because of toppings!

Some keto friendly ideas could be more cheese, grilled chicken, ground beef, and sauteed peppers.

Just keep track of your net carbs so that you don’t go over. I love this chili relleno keto recipe!

Can you store this leftover keto chile relleno recipe for later?

Leftovers of this chili relleno recipe are the best! This is a way to enjoy that gluten free flavor once again! When I reheat I like to add a bit more salt and pepper to the top.

Also, be sure to reheat on medium high heat so that every side of each pepper is warmed up all the way.

Why does this recipe use eggs?

The egg yolks and the egg whites are both part of the recipe to help bind the other ingredients. Once you whip the egg whites, you’ll see that the egg mixture takes on a new texture that will hold the coconut flour and other ingredients to the outside of the keto chile relleno peppers.

Keto Chili Rellenos Ingredients

To make this chili relleno recipe, you just need the following easy ingredients to get started. Since it’s gluten free, you don’t have to worry about any extra net carbs per serving at the end!

This recipe has a minimal cook time and even less prep time, making it my favorite dish to cook for a delicious weeknight meal.

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  • 4 medium Anaheim or Poblano peppers
  • 11⁄2 cups (170 g) shredded Mexican blend cheese
  • 1⁄4 cup (30 g) coconut flour
  • 3 large eggs, whites and yolks divided
  • 1 cup (224 g) refined coconut oil, 1 cup (240 ml) algae oil, or 1 cup (224 g) lard
  • 1 cup (240 ml) low-sugar red enchilada sauce
  • 1 medium avocado, diced or thinly sliced 4 tbsp (48 g) sour cream 1 medium jalapeño pepper, thinly sliced
  • 2 tbsp (8 g) minced fresh cilantro

How To Make This Keto Chili Relleno recipe

Using a gas grill, gas burner, or broiler, char the Anaheim peppers for 2 to 3 minutes per side, until they are blistered on each side. 

Place the Anaheim peppers in a 10-inch (25-cm) or larger cast iron skillet and cover the skillet with a dish towel for 20 minutes to allow the peppers to steam. Carefully remove as much of the peppers’ skins as you can with your hands, then cut a T shape into one side of the peppers, making sure not to cut all the way through. You should have two flaps. Stuff each pepper with one-fourth of the Mexican blend cheese. Close the flaps and set the peppers aside. 

Place the coconut flour in a medium bowl and the egg whites in another medium bowl. Using a hand mixer, beat the egg whites for about 2 minutes until they are light and fluffy. Fold in the egg yolks. 

Heat the oil in the same skillet over medium-high heat. Dredge the peppers through the coconut flour, then dip them into the egg mixture. Carefully place the peppers, seam side down, in the oil and fry them for 1 to 2 minutes, until they are brown. Flip the peppers and fry them for 1 to 3 minutes, until they are golden. Set the peppers aside and drain the oil from the skillet. 

Add the enchilada sauce to the skillet over medium heat and cook it for 2 to 3 minutes, just until it is hot. To serve, place the sauce on a plate and top it with the peppers. Serve the peppers with avocado, sour cream, jalapeño pepper, and cilantro. 

What other ingredients can you add to this keto chile relleno recipe?

These chili rellenos can be made with anything that you want as long as it’s low carb! You can add in pepper jack cheese, shredded cheddar cheese, or even add in some chicken and beeef, too.

This dish is a great addition to any ket diet. The next time that you’re craving a pepper stuffed recipe, buy a ton of cheese, season every side of each pepper with coconut oil or olive oil, and make this low carb chile rellenos recipe!

What side dishes go with this low carb chiles rellenos?

Chile rellenos goes with just about anything! Cauliflower rice is always a great option because it’s also low in net carbs. You can also pair up with any beef or chicken recipes as well, as an added boost of protein.

Don’t forget that being low in carbs means that it’s a great dish and a delicious one to add in some extra protein!

What is the best way to cook poblano peppers?

You have options to cook this dish. You can cook the peppers over an open flame or even cook them in a pan or the oven.

Just make sure that as the relleno pepper gets cooked, that you remove the blackened skin so that it doesn’t have a bitter taste.

Can you freeze chili rellenos for later?

For the best flavor, these pepper chiles need to be eaten and enjoyed fresh. If you want to “boost” the flavor a bit, add some extra shredded cheddar cheese on top or make the poblano peppers stuffed with other low carb ingredients.

It’s simple to make leftovers delicious when it comes to chili rellenos!

Can I make vegan chiles rellenos?

You bet! Just omit any dairy or meat and you’re good to go! Vegetarian chiles rellenos are super yummy! (just like vegan chili rellenos!)

Can I make chile rellenos using bell peppers?

Chili rellenos are best make using a poblana pepper, but who says that you can’t experiment. Just check the serving size suggestion for a bell pepper and then proceed in cooking it like you would this simple chile poblano recipe.

When it comes to the stuffed portion of the chili rellenos copycat recipe, don’t forget to add in the salt and pepper, some pepper jack cheese (or other cheese flavors), and a protein like chicken!

Stuffed peppers gives you the freedom to create all new recipes that are free of carbs, or very low in carbs! This is why this chili rellenos recipe is one of my favorite keto recipes to eat when on the keto diet!

Tell me in the comments below why you love keto recipes! Is it the flavor of the chiles? Is it the satisfaction you get when you whip the egg whites into stiff peaks? or is it all that ooey gooey cheese?!

I love everything about these Keto Vegetarian Cheesy Chile Rellenos—the gooey, cheesy center encrusted within the charred pepper make every bite a fiesta-worthy moment.

I love everything about these Keto Vegetarian Cheesy Keto Chile Rellenos—the gooey, cheesy center encrusted within the charred pepper make every bite a fiesta-worthy moment.
Keto  Chili Rellenos
Yield: 4

Keto Chili Rellenos

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These keto chile rellenos are stuffed with three things: cheese and eggs. Best of all, they're so easy to make that you don't need a tremendous cook to whip them up for you!

Ingredients

  • 4 medium Anaheim or Poblano peppers
  • 11⁄2 cups (170 g) shredded Mexican blend cheese
  • 1⁄4 cup (30 g) coconut flour
  • 3 large eggs, whites and yolks divided
  • 1 cup (224 g) refined coconut oil, 1 cup (240 ml) algae oil, or 1 cup (224 g) lard
  • 1 cup (240 ml) low-sugar red enchilada sauce
  • 1 medium avocado, diced or thinly sliced 4 tbsp (48 g) sour cream 1 medium jalapeño pepper, thinly sliced
  • 2 tbsp (8 g) minced fresh cilantro

Instructions

Using a gas grill, gas burner, or broiler, char the Anaheim peppers for 2 to 3 minutes per side, until they are blistered on each side. 

Place the Anaheim peppers in a 10-inch (25-cm) or larger cast iron skillet and cover the skillet with
a dish towel for 20 minutes to allow the peppers to steam. Carefully remove as much of the peppers’ skins as you can with your hands, then cut a T shape into one side of the peppers, making sure not to cut all the way through. You should have two flaps. Stuff each pepper with one-fourth of the Mexican blend cheese. Close the flaps and set the peppers aside. 

Place the coconut flour in a medium bowl and the egg whites in another medium bowl. Using a hand mixer, beat the egg whites for about 2 minutes, until they are light and fluffy. Fold in the egg yolks. 

Heat the oil in the same skillet over medium-high heat. Dredge the peppers through the coconut flour, then dip them into the egg mixture. Carefully place the peppers, seam side down, in the oil and fry them for 1 to 2 minutes, until they are brown. Flip the peppers and fry them for 1 to 3 minutes, until they are golden. Set the peppers aside and drain the oil from the skillet. 

Add the enchilada sauce to the skillet over medium heat and cook it for 2 to 3 minutes, just until it is hot. To serve, place the sauce on a plate and top it with the peppers. Serve the peppers with the avocado, sour cream, jalapeño pepper, and cilantro. 

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 504Total Fat: 42gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 259mgSodium: 341mgCarbohydrates: 16gFiber: 4gSugar: 4gProtein: 18g

Did you make this recipe?

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Other Keto-Friendly Meals 

Do you love Mexican meals? Here are some of the best keto-friendly Mexican meals you can try from Proper Good and other online sources:

  • Guacamole

This Tex-Mex staple is a refreshing combination of low-carb vegetables and high-fat content of creamy avocado. One guacamole serving has only approximately 2 grams of carbohydrates and 13 grams of fat. Guacamole contains 150 calories, perfect as delicious cooling sauce or dip that complements any Mexican dish. 

  • Taco Salads 

Get rid of the taco shells and enjoy a burrito bowl style taco salad to stay on track in your keto lifestyle. If you’re not a hundred percent vegetarian, you can enjoy it with low-carb vegetables and a chicken filling. You can use lettuce wraps to replace the corn shell to still experience the taco feel. 

  • Pico De Gallo

This salsa contains fresh vegetables that complement a low-carb Mexican meal. It has a mixture of onion, peppers, and tomato that’s perfect for a vegetable-based meat dish. Pico de Gallo leaves your taste buds lightly spiced, making you craving for more.

Takeaways 

Now, you can cook Cheesy Keto Chile Rellenos at home using the recipe above. You can always try other recipes such as Mexican guacamole, taco salads, and Pico de Gallo for a variety of flavors. Also, you may want to try Asian takeout recipes.

I love everything about these Keto Vegetarian Cheesy Keto Chile Rellenos—the gooey, cheesy center encrusted within the charred pepper make every bite a fiesta-worthy moment.

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